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Comfort Chicken Noodle Soup

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Submitted by sweetangel

Microwave chicken noodle soup made entirely in a covered casserole, with bone-in chicken, basil, rosemary, carrots, celery, and thin egg noodles. Simple sick-day comfort.

YIELD

16 servings

PREP

15 min

COOK

45 min

READY

1 hrs

This is sick-day soup, simplified. Instead of building stock on the stovetop for hours, the entire pot goes into the microwave in a deep 5-quart covered casserole. The bone-in chicken cooks alongside the celery, carrots, and herbs, releasing all of its flavor right into the cooking water. By the time the meat falls off the bone, you’ve effectively made stock and soup in one shot.

Using bone-in chicken pieces is what makes this work. Boneless breast meat would leave a thin, watery broth. The bones contribute collagen, fat, and depth that no shortcut can replicate. Skim any foam that surfaces during the first cook for a clearer broth.

Noodles go in only at the second stage, with fresh hot water added. This keeps them from turning to mush and lets you control the final texture. Thin egg noodles cook in the time it takes the broth to come back to a gentle boil.

A covered casserole is non-optional. Loose plastic wrap will collapse, and an uncovered dish will boil over. Use a vented lid and check every 10 minutes during the long cook.

Kitchen Tips

  • Salt at the end. Microwaving concentrates the broth differently than stovetop simmering, and over-salting early can ruin the finished pot.
  • Skim the surface fat with a spoon if your chicken is particularly fatty. A glistening film is good; a thick layer is too much.
  • A squeeze of lemon juice in each bowl at serving brightens everything dramatically. It’s the difference between a good soup and a great one.
  • Make extra. The broth tastes even better the next day after the herbs have steeped.

Variations

  • Add 1 teaspoon of fresh thyme or a single bay leaf for a more aromatic broth.
  • Stir in a handful of fresh spinach or kale at serving for extra greens.
  • Swap egg noodles for orzo or a small pasta like ditalini, or for matzo balls for a Jewish-style chicken soup.

Ingredients

3 1.4
POUNDS KG CHICKEN PIECE
6 1.4
CUPS L WATER
divided, hot
2 2
EACH CELERY STALK
thinly sliced
1 237
CUP ML CARROTS
thinly sliced
½ 2.5
TEASPOON ML BASIL
dried *
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
¼ 1.3
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SALT
, optional
½ 118
CUP ML EGG NOODLE
thin

Directions

In a 5-quartt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt.

Microwave at High 30 to 40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.

Remove chicken from the bones.

Discard bones and skin.

Dice meat and return to caserole.

Add 2 cups hot water and noodles. Cover.

Microwave at High 8 to 10 minutes, or until water boils.

Then, Microwave at High 7 to 10 minutes, or until noodles are tender.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 423 50% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 461mg 19%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 94g
Vitamin A 58% Vitamin C 2%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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